This spooky Roasted Garlic Cheese Ball is perfect for your Halloween party!
As promised, I have another Halloween recipe for you today! This Halloween Cheese Ball goes perfectly with the Bat and Ghost Halloween Crackers I shared earlier this week. Of course, you could have one without the other…but why?
I was inspired by an issue of Martha Stewart from a few years ago to make this cheese ball. The orange cheese ball is covered in black poppy seeds, making it a great addition to a dark and Gothic Halloween spread. I added some roasted garlic to keep the vampires away! This cheese ball is pretty mild, and would be loved by kids and adults.
So tell me, what are you doing for Halloween?
Roasted Garlic Cheese Ball for Halloween
Yield 1 Cheeseball
8 ounces cream cheese, at room temperature
8 ounces grated cheddar cheese, at room temperature
1 small head of garlic
1 tablespoon olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon paprika
2 Tablespoons Worcestershire sauce
8 dashes of hot sauce, more or less to taste
1/3 cup poppy seeds, for coating
- Set out cream cheese and grate cheddar cheese, allow to come to room temperature.
- Heat oven to 425 degrees, chop end of the garlic head off so that the cloves are exposed. wrap foil around the garlic so that it is enclosed, with a small opening on top. Drizzle with olive oil, then lightly crimp the foil closed. Bake for 45 minutes to 1 hour, until garlic is golden, soft and caramelized.
- After garlic has cooled, squeeze the cloves out to remove them from the skin, set aside.
- Add the cream cheese to the bowl of a food processor, process for 30 seconds, until cream cheese is smooth.
- Add the grated cheese and garlic cloves and process for 30-60 more seconds, until totally combined.
- Add the lemon juice and Worcestershire sauce a and pulse to combine.
- Add the paprika and hot sauce, pulse until mixture is smooth.
- Line a small bowl with plastic wrap. pour the cheese mixture into the bowl, then gather the plastic wrap around it, twisting the top to form the cheese into a ball. Chill in the fridge for 8 hours or overnight.
- After cheese ball is chilled, cover a small plate with poppy seeds. Roll the cheese ball in the poppy seeds until it is totally coated. Keep cheese ball in fridge until ready to serve. Serve with my Cheesy Bat and Ghost Halloween Crackers!
If you make this recipe don’t forget to tag it @foxandbriar and #foxandbriar on instagram and facebook! I really love to see what you make!